Sweet Potato Arugula Salad
This delicious salad recipe features roasted sweet potato, quinoa and arugula. It's fresh, filling and nutritious!
Ingredients
For the sweet potato:
- 1 sweet potato
- 1 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp garlic powder
- salt + pepper to taste
For the salad:
- 3 large handfuls of arugula
- 1 cup quinoa
- 1/3 cup vegan feta cheese (I like Violife- it's so yummy!)
For the dressing:
- 1 tbsp tahini
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- juice of 1 lemon juice
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- salt + pepper to taste
Instructions
- Preheat oven to 400F.
- Cube up the sweet potato and toss in olive oil, garlic powder, rosemary, salt and pepper.
- Bake at 400F for about 20-25 minutes, stirring the potato chunks halfway through.
- Cook quinoa according to the package instructions. Let sweet potato and quinoa cool*.
- Next make the dressing. In a jar or container combine all of the dressing ingredients. Close the container and shake to combine.
- In a large bowl add in the arugula, sweet potato, quinoa, vegan feta, and dressing. Toss the salad.
- Serve and enjoy!
Notes
* You can always prep the quinoa and sweet potato the day before. To make this more meal prep friendly you can store the dressing separately and toss the salad when you are ready to eat! eAdd tempeh or tofu if you want to add more protein. This dressing is great on many salads! You can make extra and store it in the fridge. That way you have a delicious dressing for the week!